With 37g protein, 33g carbs, 460 calories, and only 6 ingredients, these cottage cheese enchiladas are a perfect fit for any Tex-Mex lover eating a high protein diet.
My recipe combines lean ground beef with a blended cottage cheese enchilada sauce and pepper jack cheese. You get all the classic flavors of ground beef enchiladas with an extra protein boost from low fat cottage cheese.
I first tested a blended cottage cheese sauce to make rotisserie chicken enchiladas verdes. I’m not the biggest fan of cottage cheese, but it’s completely hidden in recipes like this, in my opinion.
And if you’ve never made enchiladas on a sheet pan in cute little couples, it’s a new favorite food thing of mine this year. You get crispier edges on the tortillas, and they’re much easier to serve. No more squeezing everything into oddly sized baking dishes!
What to Serve with Cottage Cheese Enchiladas
I like to keep it classic with rice and beans. To keep the carbs in check, you can find a frozen Spanish style cauliflower rice at Whole Foods, and a frozen Mexican riced cauliflower Trader Joe’s that I like using. I’m also a big fan of Siete’s charro beans (from a can) for a shortcut beans option.
Other additions include fresh cilantro and diced onion, pickled onions and peppers, queso fresco, and a hot sauce or salsa drizzle.
Let’s keep it short and sweet today. You can print or save the recipe card below. Recipe reviews are always appreciated if you make these high protein enchiladas and love them.
And if you’re looking for more high protein meals to make with cottage cheese, be sure to bookmark my cottage cheese alfredo lasagna, cheesy chicken burritos, and protein mac recipes for later.
Until we cook again. – Mason
Beefy Cottage Cheese Enchiladas
Lean ground beef and blended cottage cheese enchilada sauce in corn tortillas with jack cheese.
Ingredients
- 1 pound Extra Lean Ground Beef
- 1 packet Taco Seasoning
- 1 cup (240g) Low Fat Cottage Cheese
- 1 1/2 cups (360g) Red Enchilada Sauce
- 10 Corn Tortillas
- 6 oz Shredded Pepper Jack or Colby Jack Cheese
Instructions
- Preheat your oven to 425ºF and line a half sheet pan with parchment paper.
- Blend the cottage cheese, 3/4 cup (180g) of the enchilada sauce, and 1 oz (28g) of the pepper jack together until smooth. Set aside.
- Cook the ground beef before adding the taco seasoning. Stir to combine and turn off the heat. Add the blended sauce and stir everything together.
- Wrap the tortillas in a damp paper towel and microwave for 30 seconds or heat in a pan until pliable.
- Top each tortilla with 1/3 cup (about 75g) of the beef mixture and tightly roll to seal. Place on the sheet pan, sealed side down, in 5 sets of 2 on the sheet pan. Press each set tightly together so there's no space between.
- Top each set of 2 with the remaining enchilada sauce, about 2 generous tablespoons each. Spread the sauce around evenly to fully coat the tortillas on the tops and sides.
- Sprinkle the remaining shredded cheese on top.
- Bake for 10-12 minutes until the cheese is melted and the tortillas are browning aroudn the edges.
Notes
I used Siete enchilada sauce and mild taco seasoning, Mi Rancho organic corn tortillas, and Good Culture 2% cottage cheese when testing this recipe.
Nutrition Information:
Yield: 5 Serving Size: 2 enchiladasAmount Per Serving: Calories: 460Total Fat: 15gCarbohydrates: 33gProtein: 37g
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